Taste as a competitive advantage in the meat market is an increasingly perplexing problem for traders in pork as well as in the more obviously affected beef and lamb sectors. So pigmeat processors and retailers might share the interest of their colleaguesí selling the other species in research by Bristol-based Professor Jeff Wood proving the link between production systems and flavour. Wood's project, part-funded by Tesco, shows flavour intensity in beef and lamb is promoted by omega-3 fatty acids, and these are produced in animals from alpha linolenic acid (ALA) which is unusually high in grass but found in very few other plants. Farmers and butchers would say they have always known British grass fed beef and lamb taste better than grain fed meat. But the inconvenient outcome of Wood's research for producers who assume this might have favourable implications for Britain's meat trade balance is evidence some continental consumers, specifically the Spanish, dislike the grass fed taste and presumably would not pay a premium for it. {{MEAT }}

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